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Asian Soup Stock
1 yellow onion
4 celery sticks
1/2 bunch scallions
1 garlic bulb
2 stalks lemongrass
1 tbsp coarse salt
2 tbsp vegetable oil
1/2 bunch cilantro
1.5 oz dried shiitake mushrooms
2 tsp black peppercorns
2 tsp szechuan peppercorns
20 cups (5 L) cold fresh water
2" piece of ginger, peeled and sliced
1. Roughly chop the onion, leek, carrot, celery and scallions. Separate garlic cloves. Cut off the top half of the lemongrass
stalk, remove the outer layer and discard.
Chop remaining stalk into 3" long pieces. Use the flat of your knife to smash the garlic and lemongrass.
2. Heat oil in a stock pot and add chopped vegetables and salt. Stir to coat and cook for 5 minutes. Add remaining ingredients, except
the ginger slices, and set to boil over high heat.
Reduce heat to low and simmer for 45 minutes, adding the ginger halfway through.
3. Strain and use the stock immediately, or cool and refrigerate up to 3 days (or freeeze up to 2 months)